No, they are two different things. Carbalose is a flour sub and Carbquick is a bake mix sub.

Ok, Gina, my dearest LCF, can you explain to me what you mean by flour sub and bake mix sub?

I'm thinking you mean that the flour sub acts like flour and the bake mix sub is something you use for baking only. Does the bake mix sub have stuff in it like baking powder/soda, etc and you won't have to add them in to a recipe if you use the bake mix sub? And would you use the flour sub like regular flour, like to make bread, etc. or to bread chicken for frying, or to thicken gravy?

well, if you compare the carb counts of a cup of carbquick to a cup of carbalose, you quickly see the difference! I guess the carbalose is a component of carbquick, but it's then "carb diluted" with some other stuff like Kevin does.

Carbalose is PART of Carbquik, just like flour is PART of Bisquick - then there are fats and leaveners added to the "flour" part to make it a bake mix, which is what you'd consider Carbquik and Bisquick!

HTH!

__________________
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Carbalose is PART of Carbquik, just like flour is PART of Bisquick - then there are fats and leaveners added to the "flour" part to make it a bake mix, which is what you'd consider Carbquik and Bisquick!

HTH!

If you compare white flour to Bisquick, the white flour has 92 grams of net carbs per cup and the Bisquick has 75. So adding the fat and leavening has "diluted" the carbs in the flour by 18.5%.

Carbalose has 19 net carbs per 100 grams and carbquick has about 6, the carbs in the carbalose are "diluted" 67%.

There must be a whole HECK of a lot of "palm and palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors" to do that to the nutrition analysis!

OK, comparing the two, they have added 12 grams of fat and 12 grams of protein to the carbalose in a cup of carbquick. I guess the fat part is obvious, because carbquick just oozes fat when you bake with it. The biscuits I made are really greasy. But how they get it to "fluff up" to three times it's volume by adding buttermilk and egg white powders is a bit mysterious to me...

egg white powder and buttermilk powders are powdery and dense just like flour in a can. IF you sift them they take up a lot more space. iF you add that to another flour, then you increase the volume by however much you add. It's not that hard to see when you mix things yourself. I use egg white powder and buttermilk powder and wheat gluten and other stuff and they are just like flour. Sift it and it 'fluffs up" . I have a large canister of egg white powder and its taking me forever to go through it cause It takes so little to do what I need. When I pour it from the large container to my small kitchen container, it fills up fast, but if I tamp it against the counter, it settles a lot and I can put another 50% more volume in the can. So it does fluff up.

What can I tweak in your cookies recipe if I use wheat flour instead of carbquick? I live in the Philippines and I can't find carbquick here.
Can I also substitute isomalt with your spenda quick pack ingredients?